The Who: The plant-obsessed folks behind Jugofresh — owner Matthew Sherman and executive chef Darren “Paco” Laszlo — decided to expand their grab-and-go offerings with this ambitious South Beach pop-up that will run through November (or possibly longer).
The Space: The spot, which still stocks and sells cold-pressed juices and smoothies, has been transformed into a full-service dining experience with marble high-top tables and lots of al fresco patio seating.
The Dishes: Upscale vegan and raw cooking. Not all dishes are uncooked, but effort is made to infuse the dishes with healthful properties like preserving enzymes and using ingredients like harvested algae, chia seeds, spirulina flakes and maca. Prices are aimed at the high-end with small plates $12-$16 and mains $18-$22.
Start things off with the charcuterie platter stocked with eggplant caponata, almond pate, sundried tomato crackers, cashew cheese wheel and spicy cannellini “sausage.” Then it’s on to dishes of coconut ceviche made with citrus-cured coconut meat, cantaloupe and jalapeño, and kelp noodles dressed with spicy almond dressing, edamame, kale, crunchy sesame and shiitake. The hamburgesa is a quinoa and black-bean patty topped with chipotle ketchup spicy cashew cheese and accompanied by carambola salsa.
Desserts are righteous-yet-indulgent with a hibiscus sundae made with cherry-ginger chutney and a raw blondie and the banana split with “blue majik” ice cream, coconut whipped cream and superfood toppings.
The Bottom Line: Gourmet vegan interpretations of ethnic foods, with many raw-food options, in an industrial-chic setting.